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Honey Pistachio Baklava Cheesecake Recipe

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This Honey Pistachio Baklava Cheesecake combines the flaky, buttery texture of traditional baklava with the creamy richness of a classic cheesecake. Featuring layers of crisp phyllo pastry filled with a spiced nut mixture and a luscious cheesecake filling, it is topped with a sweet honey glaze infused with lemon and rosewater, crowned with crunchy pistachios for a delightful Middle Eastern-inspired dessert.

Ingredients

For the Base:

  • 10 sheets phyllo pastry (thawed)
  • 2 sticks (1 cup) unsalted butter, melted
  • 1 cup roasted walnuts
  • 1 cup roasted almonds
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons melted butter

Cheesecake Filling:

  • 500g (2 packages) cream cheese, room temperature
  • 1 cup granulated sugar
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 3 large eggs, room temperature
  • 250g strained Greek yogurt (or sour cream)

Topping:

  • 1 cup shelled pistachios (unsalted), coarsely chopped
  • 1 cup honey
  • 1 tablespoon lemon juice
  • Splash of rosewater

Garnish:

  • Additional honey drizzle

Instructions

  1. Prepare the Nut Mixture: In a food processor or by hand, finely chop the roasted walnuts and almonds. Combine with ground cinnamon and salt, then set aside for the base layer.
  2. Assemble the Baklava Base: Preheat your oven to 350°F (175°C). Brush a springform pan with melted butter. Layer half of the phyllo sheets, brushing each sheet generously with melted butter. Sprinkle the nut mixture evenly over this layer. Layer the remaining phyllo sheets on top, again brushing each layer with melted butter to ensure flakiness and crispness.
  3. Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth using an electric mixer. Add sugar, salt, vanilla extract, lemon zest, lemon juice, and cornstarch. Mix until well combined. Add eggs one at a time, beating slowly after each addition. Finally, fold in the Greek yogurt until the mixture is smooth and creamy.
  4. Bake the Base with Filling: Pour the cheesecake filling over the layered phyllo and nut base in the pan. Smooth the top with a spatula. Place the pan in the preheated oven and bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
  5. Prepare the Honey Pistachio Topping: While the cheesecake bakes, combine honey, lemon juice, and a splash of rosewater in a small saucepan. Warm gently over low heat until the mixture is slightly thin and aromatic, about 5 minutes. Remove from heat.
  6. Add Topping and Cool: When the cheesecake is done, remove it from the oven and cool for 10 minutes. Pour the warm honey mixture evenly over the cheesecake. Sprinkle the coarsely chopped pistachios over the top.
  7. Chill and Serve: Allow the cheesecake to cool completely to room temperature, then refrigerate for at least 4 hours or overnight to set properly. Before serving, drizzle with additional honey if desired for extra sweetness and shine.

Notes

  • Ensure phyllo pastry is thawed properly to prevent tearing during assembly.
  • Use room temperature cream cheese and eggs for a smoother and lump-free cheesecake filling.
  • For extra flakiness, be generous with the melted butter between phyllo layers.
  • Allow the cheesecake to cool completely before refrigerating to avoid cracking.
  • If rosewater is unavailable, orange blossom water can be used as a substitute.
  • This cheesecake can be made a day ahead and stored covered in the refrigerator for enhanced flavor melding.

Find it online: https://recipethrive.com/honey-pistachio-baklava-cheesecake-recipe/